|Brown sugar||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugared sliced peaches||2 Cup (32 tbs) (Fresh)|
|Fresh blueberries||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Sifted enriched flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
Mix first 3 ingredients; add fruits.
Cook and stir till mixture thickens.
Add butter and lemon juice.
Pour into 8 1/4x1 3/4 inch round ovenware cake dish.
Cobbler Crust: Sift together flour, 1/2 cup sugar, baking powder, and salt.
Add milk and butter all at once; beat smooth.
Pour over fruit.
Mix 2 tablespoons sugar and nutmeg.
Sprinkle over batter.
Bake in moderate oven (350Â°) 30 minutes or till done.
Serve warm with cream.Note: Or use canned or frozen fruits.
Drain; use 1/2 cup syrup instead of water.